Yield: 12 servings
- 1.6 kg tomato
- 700 g aubergine
- 500 g courgette
- 1 kg onion
- 6 cloves ail
- Herbes de Prvoence (basilic, thyme, parsley)
- Huile d’olive
- Sel
- Poivre noir
- 140 g tomato paste
Procedures:
- Peel and drain the tomatoes
- Chop the onion and garlic
- Clean the bell pepper, cut into small strips
- In a large cooking pot, put in olive oil, onions and chopped garlic
- Add in the bell pepper
- Cover to keep in the moisture
- Cook for 20 minutes, stirring frequently
- Add olive oil as necessary
- Add the peeled tomatoes and herbes de Provence
- Add tomato paste
- Stir well and cook for 15 mins.
- Cut the eggplant into rondelles
- Cut the unpeeled zucchini into rondelles, ADd the eggplant and zucchini to the pot
- Cook for about 30 mins.
Sauce – accompaniment intended to give a higher relish; to supply with appetizing condiments; to season and flavor.
Smoking point- temperature at which a fat begins break down and emit smoke
Stock – a stained broth made by cooking any vegetable, meat, seafood or poultry in water; used for soups and sauces.
Terrine – refers to the mold used to cool terrine loaf. he word “terrine” also refers to loaf to force meat, similar to pate, but cooked in a covered mold in a basin-marie
Torte – a round cake, sometime made with bread crumbs instead of flour
Zest – the outermost layer of citrus skin, typically removed with citrus zester to create thin strips. Only colored portion of skin, not white pith, is considered the zest. The aromatic oils in citrus skin add flavor to the food.
There was also a film named Ratatouille by Pixar. It’s really fun to watch.
